Broasting is a method of cooking chicken and other foods using a pressure fryer and condiments. The technique was invented by L.A.M. Phelan in the early 1950s and is marketed by the Broaster Company of Beloit, Wisconsin, which Phelan founded. Broasting equipment and ingredients are marketed only to food service and institutional customers, including supermarkets and fast food restaurants. They are not available to the general public. The method essentially combines pressure cooking with deep frying chicken that has been marinated and breaded. The company licenses the "broasted" trademark to more than 5,510 purchasers of its equipment who follow its specifications and recipes and undertake a periodic certification process. The arrangement is not a traditional franchise in that the licensee does not owe ongoing royalty payments.

Bebinca, also known as bibik or bebinka, is a type of pudding and a traditional Goan dessert. The ingredients include plain flour, sugar, ghee (clarified butter),egg yolk and coconut milk.

Oyako-don literally means parent-and-child Donburi (chicken and the egg, get it?) or a Japanese rice bowl in which chicken, egg, green onions and other ingredients are simmered together and served on top of a big bowl of steaming hot rice.

This is a very authentic and simple flan recipe that is steamed not baked. It has been passed down through 4 generations and is requested at every family gathering.

A different way to start your day. Burritos with fried eggs, bacon and refried beans topped with melted cheese. Ham or sausage may be substituted for the bacon. Serve with salsa on the side.

Egg Bubble Soup , has long been a favorite at Chinese Restaurants. Many people have always wanted to try their hand at making the dish, but were worried how it would turn out. Delicious broth and perfect, silken strands of egg are intimidating, but with a bit of practice and effort, you too can enjoy your very own version of Egg Bubble Soup

Chicken Wing Wing Zings are fully cooked chicken wings that have been lightly breaded. Simply reheat in the oven or deep-fryer, for a most delectable appetizer.

Beef and Tofu , is a food made by coagulating soy milk and then pressing the resulting curds into soft white blocks. It is a component in many East Asian and Southeast Asian cuisines.[3][4] There are many different varieties of tofu, including fresh tofu and tofu that has been processed in some way. Tofu has a subtle flavor and can be used in savory and sweet dishes. It is often seasoned or marinated to suit the dish.

Almond Chicken is another winner to add to that list. It was a pretty popular dish starting around a century ago, served alongside egg foo young and chop suey at Chinese restaurants in the U.S. From the 1940s through the 1960s, cookbooks aimed at American housewives printed recipes to allow them to recreate the popular dish at home

Rice with crab, cilantro, tomatillos, onion and white wine. Another recipe from Jane Milton's Mexican - Healthy Ways With a Favorite Cuisine.

Chinese cooking techniques, ingredients, and recipes have long been a major influence in Thai food. This recipe is one example of the fusion of these two wonderful cuisines. Salty and savory, Chicken and Salted Fish Fried Rice is so good, it can become addictive! To achieve the right flavor, you will need real fish sauce for this recipe, which can be purchased by the bottle in any Asian market or grocery store.

This Indian fried fish recipe is a delicacy originated from Punjab and is popular as a street food. Here Amritsari fish is prepared by dipping the fish in gram flour batter and then deep frying it to a delicious golden brown.

Chicken Pickle Made with all the same spices that go into a pickle, this delicious dish goes well with chapatis (Indian flatbread), parathas (fried Indian flatbread) or naans (flatbread made in a tandoor or oven).

Sorpatel spicy Goan pork curry popular Goan curry is traditionally made with pork meat and various other organs like the liver, intestines, heart and tongue. Traditional recipes even call for pig blood. While the purists may disagree on this point, those of you that shuddered at the above ingredients, can still make Sorpatel with just the meat and liver and it would be just as tasty! Make Sorpatel a couple of days ahead of the time you want to eat it and refrigerate - it tastes even better with time

Momos are made with a simple flour-and-water dough white flour is generally preferred and sometimes a little yeast or baking soda is added to give a more doughy texture to the finished product. Sometimes MSG (monosodium glutamate) is also used to enhance the taste. The filling may be one of the several mixtures: